Recipe: Sweet zucchini and saffron butterfly cakes
- 1 good pinch saffron threads or powder
- 2 tablespoons boiling water
- 2 large eggs, at room temperature
- Generous ¾ cup (6½ oz) superfine sugar
- 1-½ cups (7 oz) Gluten-Free Flour Mix A
- 2 teaspoons baking powder (check to be sure it is a gluten-free variety)
- ½ teaspoon xanthan gum
- 1 teaspoon glycerin
- 2 medium zucchini, grated and thoroughly squeezed to extract the moisture
- 1 cup (8 oz) unsalted butter, softened
- ⅔ cup (2-½ oz) confectioners’ sugar, sifted
- Sifted confectioners’ sugar, to dust
1 Preheat the oven to 350˚F (180˚C). Place 12 paper muffin liners in a muffin pan.
2 Place the saffron threads or powder in a mug, add the boiling water, and leave to infuse and cool.
3 Next, place the eggs and sugar into a stand mixer, and beat on high speed for 5 minutes, or until thick and creamy.
4 Place the flour, baking powder, and xanthan gum together in another bowl, and mix well.
5 Once the egg and sugar are very thick, add the saffron water, glycerin, flour mix, and zucchini. Fold together well, then spoon into the muffin liners.
6 Bake for 15–20 minutes, until slightly brown and well risen. Remove, and allow to cool completely on a wire rack.
7 To make the buttercream, beat the butter and confectioners’ sugar together in a medium bowl. Once the cakes are cold, cut out a small, fairly deep circle of cake from the top of each muffin with a sharp knife, then cut each circle in half. Spoon a little frosting into the hole in the cake, then invert the two half circles of cake, and stick onto the frosting to simulate butterfly wings.
8 Dust with confectioners’ sugar, and serve.
Note: For a splash more color try adding a little infused saffron (1 small pinch of saffron threads or powder infused in 2 teaspoons boiling water) to the buttercream.
To store: Store, unfrosted, in an airtight container for up to 1 week.
To freeze: Once cooled, freeze the unfrosted cakes in a plastic bag or airtight container.
Makes 12 cakes.
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Excerpted from Gluten-Free Baking by Phil Vickery Copyright © 2011 by Phil Vickery. P hotography by Tara Fisher . Excerpted by permission of Firefly Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.